Influence of sweeteners on the viscoelasticity of hydrocolloids gelled systems

The influence of sucrose at relatively low concentrations (10 and 20%, w/w) and of aspartame (0.08 and 0.16%, w/w) on the viscoelastic properties of three hydrocolloids gelled systems—κ-carrageenan, gellan gum, and κ-carrageenan/locust bean gum (LBG)—at two gum concentrations (0.3 and 1.2%, w/w) have been studied by oscillatory rheological methods. Both storage and loss moduli values increased in the order: κ-carrageenan<κ-carrageenan/LBG